Bring to a boil, then lower the heat to a simmer. Cut the daikon into 2.5-3 cm rounds, peel and cut into half-moon slices. https://www.foodiebaker.com/japanese-chicken-radish-and-tofu-stew There are only 2 step-by-step photos for this recipe… and here they are! Cook Time 20 minutes. Browning the pork before simmering minimizes surface scum and enhances the aroma. Cover and simmer for 15-20 minutes. If you are seeking to use our photos for commercial use, please drop an email to discuss further. The chicken drumsticks are tender and together with the radish and tofu, they make a delicious and nutritious one-pot meal that goes very well with rice. This looks delicious, Jasline! This is a perfect dish to try out now that it’s started to get chilly. Zero wastage! Heat the vegetable oil in a frying pan over medium heat. The pork is braised in a broth of sake, soy, mirin, ginger, and brown sugar and it will melt in our mouth. Combine everything except tofu in a pot. It makes a good substitute just that it needs to be cooked longer as it’s tougher than its cousin, so it’s better to cut them into smaller pieces. I stumbled onto this recipe when I was searching for one to use up my radish and tofu. 1/2 large Daikon radish 20g ginger root 1 1/2 cup (360ml) water 1/3 cup (80ml) Soy Sauce; 1/3 cup (80ml) Sake; 1/4 cup (60ml) Mirin; 3 Tbsp sugar Instructions. Photos: We spend a considerable amount of time and effort to style, take and edit the photos. Daikon Radish and Pork Belly Stew This is an easy and delicious Japanese dish. Ladle into individual serving bowls, garnish with chopped spring onion and serve with rice. If you are a fellow blogger who wishes to use our photos on your website, please let us know via foodiebaker[at]gmail[dot]com and provide credit and link in your article back to the post(s) where you took the photo(s) from. Not only are they beautiful and tasty, they are good for you. Bring a pot of water to a boil and add a pinch of salt. Once it comes to a boil, reduce the heat to low, cover and simmer for 20-25 minutes. It is a Japanese seasoning made from fermented soy beans. Total Time 30 minutes. Then peel and cut into halves. Add the pork and cook for about 2 minutes. Here, I chopped them into 3/4-inch cubes, if I was using daikon, I’d cut them thicker into 1-inch rounds. https://en.christinesrecipes.com/2016/10/japanese-pork-tender-rib-stew.html Like their cousins broccoli, cabbage and cauliflower they contain a powerful antioxidant called Sulfurophane, which studies have shown to have a proven role fighting against cancer. 4-5 inch-long daikon (Japanese radish), peeled; Optional 6 inch-long piece burdock root (gobou/ごぼう), peeled; 1 inch piece ginger, peeled and julienned (about 1 tbsp) Optional 4-5 shiitake mushrooms; 1½ tbsp ago-dashi powder (about half a packet; see note above) 1 scallion; Salt and ground black pepper to taste ; Instructions. - If you don't have mirin, substitute with sake and a pinch of caster sugar. Cut the daikon greens into 3 cm lengths. They are from the Brassica family. Sorry, your blog cannot share posts by email. The ingredients are simple – just sake, mirin, Japanese soy sauce, stock and chicken, but the taste… what a surprise! I know how hard it is to peel the skin off drumsticks too and have also had success holding on with paper toweling. A delicious, nourishing and comforting dish. 2014 Ho Chi Minh & Mui Ne, Vietnam (5 days), 2015 Naples and Amalfi Coast, Italy (7 days), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Telegram (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to email this to a friend (Opens in new window), Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License, 2 cups chicken or vegetable stock (unsalted or low-sodium), 1 300-gram purple radish, peeled and diced into ¾-inch cubes (for daikon, cut into 1-inch rounds), 150 grams silken tofu, diced into 1-inch cubes. Simmer for 45 minutes to 1 hour, then stir in tofu to heat through. It's simmered slowly, so is perfect for a crockpot or my favorite for stewing anything, a Le Creuset-type of cast iron enamelled pot. Don’t throw away the skins! Pierce the center of the daikon with a bamboo skewer. Turn over and cook for 2 more minutes. Beef with Daikon Radish is an easy Japanese weeknight meal. Deseed the chili. This site uses Akismet to reduce spam. The flavors are lovely. Filed Under: Japanese, Meat: Poultry, One-Pot Meals, Soups & Stews Tagged With: chicken drumstick, japanese soy sauce, mirin, radish, sake, tofu, © Jasline N. and Foodie Baker, 2008 – 2020. I’ve not been able to find the tall and fat daikon (white radish) here, so I used the short and fat reddish-purple radish. Course Main Course Cuisine Japanese Prep Time 10 minutes. Some variations of the stew include konnyaku (konjac) and other root vegetables like carrots and gobo (burdock root). I love how simple it is but it still looks really delicious! Carrots, daikon radish, eggplant, lotus root, etc. Use a tea towel (or food cloth) to get a firm grip of the skin then pull the skin all the way back and finally off the chicken drumstick. Cut Daikon radish into 1" thick rounds. It’s easier if you run a small knife between the skin and the meat to loosen the skin first. I see what you mean. Daikon Radish and Pork Belly Stew (Serves 4) 1. Here are two other delicious soups that can warm and fill you up! The only little trouble I had with this dish was the stripping of the drumstick’s skin. My name is Jasline and I’m a foodie from Singapore who loves to cook, bake and travel. I absolutely love simple soups like this, really lets each ingredient’s flavor stand out much stronger! 2/3 to 1 lb thin sliced meat; 1 to 1.5 lb daikon radish; 2 T sugar; 4 T soy sauce; 3 T sake; 3 … Prepare some rice because it goes perfectly well with it. Pat-dry thoroughly with paper towels, season lightly with salt and black pepper, then either pan-fry or bake them into an extremely crispy and addictive snack. Clean broth will let you taste delicious flavors without obstructions. It's best if you make it ahead of time, so the daikon can soak up all the great flavors of the sauce.